Groupe SEB USA - T-FAL CB600112 User manual

Largo

www.tefal.com

Largo table +TK 03/05 14/3/05 15:04 Page 1

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Thank you for buying this TEFAL appliance, which is

intended for domestic use only. Read the instructions in

this leaflet carefully and keep them safe.

The appliance is suitable for outdoor use.

TEFAL has an ongoing policy of research and development and may

modify these products without prior notice.

Before first use

Remove all packaging, stickers or miscellaneous

accessories inside and outside the appliance.

Clean the protective cover (1), the grill plate (2) and

the drip tray (3): follow the instructions provided in

the "After use" paragraph.

Plugging in and preheating

Place the appliance on its support legs or on a flat,

stable, heat-resistant surface.

Avoid using it on a soft base.

Never place the appliance directly on a fragile support

(glass table, tablecloth, varnished furniture, etc.).

To avoid overheating of the appliance, never place it in a

corner or against a wall.

Unwind the cord completely.

Check that the electrical installation is compatible with

the power and voltage indicated on the bottom of the

appliance.

Only plug the appliance into earthed sockets.

Supply the appliance through a residual current device

(RCD) having a tripping current not exceeding 30 mA.

If an extension cord is used:

- this must be earthed and rated accordingly;

- take all precautions necessary to ensure that no one

will get tangled in it.

The supply cord should be regularly examined for signs

of damage and the appliance is not to be used if the cord

is damaged.

If the power supply cord is damaged, it must be replaced

by the manufacturer or its service agent or a similarly

qualified person in order to avoid a hazard.

Open the protective cover (1).

The heating element terminals of the appliance must

always be dried thoroughly before using the appliance.

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English

Clip the locking strut (6) of the cover (1) into place.

Insert the control unit (4) fully into the appliance and

then plug into the mains: the pilot lamp lights up.

The control unit (4) cannot be inserted when the cover is

closed.

Do not use any other control unit (4) other than the one

supplied with your appliance.

Never plug in the appliance when the protective cover (1)

is closed.

Never leave the appliance plugged in when it is not in use.

Never use the appliance when empty.

WARNING: do not use charcoal or any other combustible

material in the appliance.

Set the thermostat to the Max position.

Allow the appliance to preheat for approximately

10 minutes.

Upon first use, a slight odour or small amount of smoke may

be released during the first few minutes - this is normal.

Never leave the appliance unattended.

Cooking

After preheating, the appliance is ready to be used.

Set the thermostat to the desired position.

Set the thermostat by adjusting the position of the

thermostat to the temperature that you desire so that it faces

the pilot light.

Allow it to cook as much as required.

Do not cook food in tinfoil.

Never place tinfoil or any other object between the grill

plate (2) and foods to be cooked.

Never heat a cooking utensil on the appliance.

Never touch the metallic parts of the appliance while it is

heating or in operation because these are very hot.

Do not close the protective cover (1) when the control

unit (4) is inserted in the appliance.

The cooking fat run into the drip tray (3).

Any solid or liquid foodstuff that comes into contact with

the parts marked with the logo should not be

consumed.

Never take out the drip tray (3) during cooking.

If cooking a large quantity of meat, empty the drip tray (3)

after cooking a batch of meat and before starting a new

batch of meat to be cooked.

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After use

Set the thermostat to the Min. position.

Unplug the cord from the mains: the pilot light goes out.

Next, remove the control unit (4) from the appliance

by pressing on the latch (5) to unlock it.

Allow the appliance to cool.

Withdraw the locking strut (6) and clip it to the

cover (1).

Remove the protective cover (1) from the appliance

by opening it to mid-height and then lifting it from the

back of the appliance.

The protective cover (1), the grill plate (2) and the

juice drip tray (3) may be cleaned with a cloth, hot

water and washing up liquid.

Never use a metallic sponge or scouring powder as this could

damage the non-stick coating inside the protective cover (1)

and on the grill plate (2).

The grill plate (2) may be easily cleaned without any risk

when the control unit (4) is removed from the appliance.

While cleaning the appliance, make sure you do not twist the

pins of the heating element.

Never immerse the appliance, the control unit (4) or the

cord in water.

Storage

Insert the drip tray (3) in the front of the appliance,

under the grill plate (2).

Insert the protective cover (1) at the back of the

appliance, as shown in the drawing opposite.

Close the protective cover (1) to protect the grill

plate (2).

The protective cover (1) will not close correctly while the

control unit (4) is inserted in the appliance.

Do not insert the control unit (4) in the appliance.

Store the appliance and control unit (4) in a dry place.

Never store the appliance in direct sunlight or leave it

outside during winter.

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Cooking charts

Cooking times are provided for reference purposes only, and can vary

depending on individual taste.

Cooking time Quantity

per surface

BEEF

Steak . . . . . . . . . . . . . . . . . . . . . . . . . . .3 minutes . . . . . .150 g

Boneless rib steak . . . . . . . . . . . . . . . . . .3 minutes . . . . . .150 g

Hamburger . . . . . . . . . . . . . . . . . . . . . . .4 minutes . . . . . .100 g

T-Bone steak . . . . . . . . . . . . . . . . . . . . . .6 minutes . . . . . .200 g

Satay (skewers of beef marinated

in a soya based sauce) . . . . . . . . . . . . . . .5 minutes . . . . . .piece

CHICKEN

Thigh (with spices, marinated) . . . . . . . . .10 minutes . . . . .piece

Wing (with spices, marinated) . . . . . . . . . .6 minutes . . . . . .piece

Breast . . . . . . . . . . . . . . . . . . . . . . . . . . .9 minutes . . . . . .150 g

Satay . . . . . . . . . . . . . . . . . . . . . . . . . . .7 minutes . . . . . .piece

PORK

Chop . . . . . . . . . . . . . . . . . . . . . . . . . .10 minutes . . . . .150 g

Sausage . . . . . . . . . . . . . . . . . . . . . . . . .8 minutes . . . . . .piece

Satay . . . . . . . . . . . . . . . . . . . . . . . . . . .7 minutes . . . . . .piece

MISCELLANEOUS

Lamp chop . . . . . . . . . . . . . . . . . . . . . . .7 minutes . . . . . .150 g

Merguez (spicy sausage) . . . . . . . . . . . . .5 minutes . . . . . .piece

Meat skewers . . . . . . . . . . . . . . . . . . . . .10 minutes . . . . .piece

FISH

Trout . . . . . . . . . . . . . . . . . . . . . . . . . . .5 minutes . . . . . .piece

Mackerel . . . . . . . . . . . . . . . . . . . . . . . . .4 minutes . . . . . .piece

Red mullet (fillet) . . . . . . . . . . . . . . . . . . .5 minutes . . . . . .piece

Sardine . . . . . . . . . . . . . . . . . . . . . . . . . .3 minutes . . . . . .piece

Plaice . . . . . . . . . . . . . . . . . . . . . . . . . . .4 minutes . . . . . .piece

Tuna (slice) . . . . . . . . . . . . . . . . . . . . . . .8 minutes . . . . . .200 g

Sole (fillet) . . . . . . . . . . . . . . . . . . . . . . .5 minutes . . . . . .200 g

Salmon . . . . . . . . . . . . . . . . . . . . . . . . . .6 minutes . . . . . .200 g

Skewer . . . . . . . . . . . . . . . . . . . . . . . . . .5 minutes . . . . . .piece

Recipes

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Recipes

Some cooking tips

Mixed grills

English

To cook a small quantity of mixed grill, we recommend that you use the

part of the cooking plate located around the control unit (4).

When cooking food that releases a lot of fat (e.g.: sausages), remember

to empty the drip tray (3) regularly in order to avoid any overflow

(remember: empty the drip tray (3) after cooking a batch of meat and

before starting a new batch of meat to be cooked).

If you prefer a more spicy kebab or mixed grill, marinate your meat.

Marinade

For 300 ml of classic marinade

Preparation: 5 minutes

• 150 ml dry white wine vinegar • 150 ml dry white wine • 1 large onion • 6 cloves

• 2 bay leaves • 6 black pepper corns • salt

Peel the onion and cut it into strips. Grind the pepper and break the bay

leaves into small pieces. Mix all the ingredients in a bowl. Put the meat

at the bottom of a hollow plate and pour the marinade over. Leave in

the fridge for 5 hours for kebabs, steaks, veal chops. Turn the meat

from time to time using a wooden spoon.

Beef fillet with garlic and parsley

Per portion: • 1 slice of fillet, 150 g • chopped garlic and parsley • salt • pepper

Grill the fillets for approximately 3 minutes per side. Sprinkle with the

garlic-parsley mixture when halfway through cooking.

"Mustard" boneless rib steak

Per portion: • 200 g rib steak • 1 tsp of mustard • salt • pepper

Spread the mustard on the meat, season and grill approximately

4 minutes per side.

Beef rib roast

Pour 4 people: • 1 kg rib roast • Herbes de Provence (a blend of thyme,

rosemary, basil, savory and marjoram) • salt • pepper

Season the meat with salt, pepper and Herbes de Provence. Cook for

approximately 8 minutes, turning while cooking.

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Mixed grills

Lamp chops with basil

Per portion: • one 150 g lamp chop • 1 clove of garlic • oil • fresh chopped basil

• salt • pepper

Crush the garlic with the salt, pepper and oil. Add the basil, smear this

mixture onto the chops and cook for approximately 7 minutes per side.

Chicken fillet in "diable" sauce

Per portion: • one 150 g chicken filet • 1/2 concentrated meat stock cube

• 2 glasses of dry white wine • 2 shallots • 1 tsp of mustard • salt • Cayenne

pepper

For the "diable" sauce: bring the white wine to the boil with the chopped

shallots and reduce by half. Mix in the half-cube and Cayenne pepper,

remove from heat and add mustard. Cook the meat approximately

6 minutes per side. Pour the sauce over the meat.

Salmon with "mint" sauce

Per portion: • one 200 g salmon filet • mint sauce for 4 people: 1 egg yolk,

1 small pot of crème fraîche, 1 small handful of fresh chopped mint, 1 glass of

court-bouillon (stock for cooking fish and shell fish), salt and pepper

Cook the filets for approximately 6 minutes per side, turning carefully

with a spatula. Prepare the sauce by mixing the egg yolk, crème

fraîche, chopped mint, court-bouillon. Season and then heat slowly

whisking gently until it boils.

Red mullet, sardines, tuna fillets, "sea-side" style

Per portion: • 3 red mullet or 4 sardines or one 200 g tuna fillet • oil • 1/2 lemon

• 1 knob of butter • salt • pepper

Smear the fish with oil, season. Cook for approximately 5 minutes per

side for goatfish, 3 minutes per side for sardines, and approximately

8 minutes per side for tuna filet. Serve with melted butter and lemon

quarters.

Recipes

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Recipes

Kebabs

English

Beef and tomato kebabs

For 6 people: • 900 g of sirloin steak • 24 button mushrooms • 24 small white

onions • 3 tomatoes • seasoning: 2 tbsp of oil, salt and pepper

Cut the beef into 3 cm cubes. Cut the tomatoes into quarters.

Skewer, alternating between beef, vegetables and mushrooms.

Brush each kebab with the seasoning.

Cooking time: 10 minutes.

Pork and pineapple kebabs

For 6 people: • 1 kg loin of pork • 1 tin of pineapple chunks • seasoning: 2 tbsp

of oil, salt, pepper and Tabasco (a few drops)

Cut the meat into 3 cm cubes.

Skewer, alternating between pork and pineapple.

Brush each kebab with seasoning.

Cooking time: approximately 25 minutes.

Veal kebabs

For 6 people: • 1 kg chump of veal • 1 aubergine • 24 small white onions

• seasoning: 2 tbsp of oil, salt and pepper

Cut the meat into 3 cm cubes.

Skewer, alternating between veal and vegetables.

Brush each kebab with seasoning.

Cooking time: approximately 20 minutes.

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Kebabs

Curried salmon kebab

For 6 people: • 800 g fresh salmon filet • 20 pink shrimp (peeled) • 2 limes

• 1 tsp of curry • 1 tbsp of melted butter • salt • pepper

Cut the fresh salmon into 3 cm cubes, cut the lemons into slices and

then into two.

Skewer, alternating between pieces of salmon, shrimp and lemon.

Brush each kebab with melted butter, season and sprinkle with curry.

Cooking time: approximately 15 minutes.

Rack of lamb kebabs Provencal style

For 6 people: • 900 g of rack of lamb • 6 cherry tomatoes • 24 small button

mushrooms • 12 small white onions • seasoning: 2 tbsp of oil, salt, pepper and

herbes de Provence

Cut the meat into 3 cm cubes, brush each kebab with seasoning.

Cooking time: approximately 20 minutes.

Recipes

Largo table +TK 03/05 14/3/05 15:04 Page 42

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Groupe SEB USA - T-FAL CB600112 User manual

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